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When You See What’s In These Popular Fast Food Buns, You’ll Run!

Let’s discuss a basic concept about eating real food. 

Food has to rot! If it doesn’t, we’ve got a huge problem!

Real food naturally goes bad – that’s what it is supposed to do. So when I see bread that lasts over 10 days, I start to squirm thinking about all the additives it must contain to keep it looking “fresh.” Bread only has a few basic ingredients: flour, yeast, water, salt – and then maybe some fat (oil or butter) and sugar. However, the buns at popular fast food restaurants are designed to last much longer than fresh baked buns, sometimes longer than 2 weeks. In order to achieve this long shelf life that improves profitability they have to pump those buns up with artificial, man-made, chemical ingredients. 

The real question is, what are these chemicals doing to our bodies? How does our health react when we load them up day after day with diets full of GMO soybean oil, azodicarbonamide, calcium peroxide, high fructose corn syrup, caramel color made from ammonia, and other artificial ingredients? Could this be the real reason that so many people feel better after they stop eating bread?  


In this comparison you’ll see that popular fast food buns are nearly identical and carry many of the same toxic additives!


Azodicarbonamide – This is the “Yoga Mat” dough conditioner that we petitioned Subway to remove from their bread in 2014 (and succeeded!). This additive is banned in Europe and Australia, and The Center For Science In The Public Interest has called on the FDA to ban it in the U.S. as well. The World Health Organization has linked it to respiratory issues, allergies and asthma. When the azodicarbonamide in bread is baked, there is research that links it to tumor development and cancer. According to Dr. John Coupland“small amounts of semicarbazide and urethane have been shown to form from azodicarbonamide breakdown during baking and these compounds may pose a health risk.” GUILTY BUNS: Burger King, McDonald’s (McRib bun), Dairy Queen and Arby’s. (Chick-fil-A removed it after our petition to Subway).

CHICK-FIL-A BUNSMonoglycerides and Diglycerides –  This emulsifier is a byproduct of oil processing – including partially hydrogenated canola and soybean oils – which contain artificial trans fat that is detrimental to our health. The consumption of artificial trans fat is strongly correlated with an increased risk of type 2 diabetes and heart disease. The CDC has linked it to at least 20,000 heart attacks per year and the Institute of Medicine says trans fats have “no known health benefit” and there is no safe level to eat. GUILTY BUNS: Shake Shack, Dairy Queen, KFC, Burger King, Wendy’s, McDonald’s, Jack In The Box and Arby’s.

WENDYS BUNSHigh Fructose Corn Syrup – The worst of refined sugars, this sweetener increases appetite, and the risk of weight gain, type 2 diabetes, heart disease, cancer and dementia. Fast food companies use this man-made sugar because it has a longer shelf life and “inhibits microbial spoilage.” Almost 50% of high fructose corn syrup samples have been shown to be contaminated with toxic mercuryGUILTY BUNS: KFC, Burger King, Wendy’s, McDonald’s, Jack In The Box, Dairy Queen and Arby’s. 


Soybean Oil – Almost every fast food bun on this list contains this cheap GMO oil that increases the risk of inflammation, cardiovascular disease, cancer, and autoimmune diseasesGUILTY BUNS: In-N-Out Burger, Dairy Queen, KFC, Burger King, Wendy’s, McDonald’s, Jack In The Box, Arby’s, and Carl’s Jr.


Calcium Peroxide – This bleaching agent and dough conditioner is banned in foreign countries including China (and also from some natural food stores like Whole Foods). Its use is a sign that the bun is heavily processed and not something I want to put in my body. It’s also not a necessary ingredient. McDonald’s doesn’t use calcium peroxide in their buns in the U.K. so why do they use it here? GUILTY BUNS: Chick-Fil-A, McDonald’s, Dairy Queen, Jack In The Box, and Arby’s.


Sucralose – This artificial sweetener (a.k.a Splenda) is added to KFC’s buns even though they already add high fructose corn syrup. Research out of Europe showed rats developed leukemia after consuming sucralose. GUILTY BUNS: KFC. 


Caramel Color – There are 4 different types of caramel color used by the food industry. Class III and Class IV caramel color (commonly used in bread) are made from ammonia and contain the byproduct 4-MEI, a known cancer risk. We contacted Arby’s and asked them what class of caramel color they use and have not heard back from them yet, but will update here as needed.

Natural or Artificial Flavors – Any time you see flavors on an ingredient list be aware that you don’t really know what you are eating. According to the Environmental Working Group, every flavor has their own secret list of up to 100 ingredients, including “synthetic chemicals such as the solvent propylene glycol or the preservative BHA” as well as GMO-derived ingredients. Flavors can also include excitotoxins like MSG that cause your taste buds to experience irresistibility when it comes to food. GUILTY BUNS: Carl’s Jr., Dairy Queen, KFC, Wendy’s, and Arby’s. 


Acesulfame Potassium – According to the Center for Science in the Public Interest (CSPI) this artificial sweetener is anything but safe. CSPI reported the safety tests of acesulfame-K that were conducted in the 1970s were inadequate. Specifically, two rat studies suggest that the additive might cause cancer, but these studies were never properly addressed by the FDA before they approved the substance. GUILTY BUNS: Carl’s Jr. 

Neotame – This is a relatively new and rarely used artificial sweetener that can be found in Carl’s Jr.’s buns. Some health experts warn that this chemical sweetener is more harmful to our health than aspartame – a neurotoxin – but its safety is still up in the air. Just like experts believed that Sucralose was safe when it first came out, people trusted what they were told and consumed it for years before it was linked to leukemia. I don’t know about you, but I don’t see any reason to consume a risky chemical invention that is unnecessarily added to food, especially since it has zero health benefits! GUILTY BUNS: Carl’s Jr. 

Shake Shack Bun

DATEM – This acronym stands for “Diacetyl Tartaric Acid Esters of Monoglycerides”, and is a dough conditioner that is usually derived from soybean or canola oil (GMO crops). Just like mono and diglycerides, this ingredient can be a hidden form of deadly trans fat in our food that most people don’t know about. GUILTY BUNSShake Shack, Burger King, Wendy’s, McDonald’s, Jack In The Box, Arby’s, and Carl’s Jr. 


Calcium Propionate – This mold-inhibitor was found in almost every fast food bun on our list – even at In-N-Out Burger! Calcium Propionate is considered a safer preservative, but beware that research published in the Journal of Paediatric Child Health links it to “irritability, restlessness, inattention and sleep disturbance in some children” and long term consumption of calcium propionate has also been shown to damage the stomach lining and induce ulcersGUILTY BUNSIn-N-Out Burger, KFC, Dairy Queen, Burger King, Chick-Fil-A, Wendy’s, McDonald’s, Jack In The Box, Arby’s, and Shake Shack.


All that – and I barely even mentioned the GMOs

You’ll almost always find at least one of these ingredients derived from GMO crops in a fast food bun:

  • Corn Syrup
  • High Fructose Corn Syrup
  • Sugar (from sugar beets)
  • Cottonseed Oil
  • Soybean Oil
  • Canola Oil
  • Maltodextrin
  • Dextrose
  • Mono and Diglycerides

GMOs are concerning because they can contain glyphosate residues from the Roundup weed killer that is prevalently used on them. Glyphosate was deemed a probable carcinogen by the World Health Organization (WHO), and is also linked to kidney diseasebirth defects, and autism

Thankfully, I can’t remember the last time I ate a burger from one of these fast food places, but I’d go back in time and knock it out of my hands now if I could!

If you or any of your loved ones are still hitting up the fast food drive thru, please share this post with them! 




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138 responses to “When You See What’s In These Popular Fast Food Buns, You’ll Run!

  1. Thanks, Vani Hari! We can also add to the list Jimmy John’s. I happened to look them up this morning because there was an article in the paper about one near me. I found a conversation online about the difficulty in getting them to say what’s in their sandwiches. Someone saw a list of I ingredients for their bread and posted it. It was full of additives, including the yoga mat one.

  2. Please give us an alternative, don’t just say “run from this.” What about showing us what we can eat instead.

      1. The bad thing is that, for someone that has to eat out or on the run, those aren’t options. Good info though.

      2. Dave, if we have to eat out at fast food (which we rarely do now since we plan ahead and pack food if out and about for longer periods of time), we will just order the burger without the bun or in a lettuce wrap. Five Guys and In and Out have this option for sure. They call it protein style. I also a order extra veggies with it.

      1. That is correct and if to stay healthy you have to make your own. It’s all about what you want and willing to do. Thanks Food Babe in your diligence for keeping us informed on food additives.

    1. If you really cannot make and bring your own, ask them to put into a few thick lettuce leaves instead of a bun. Tastes better anyway.

      But the meat was fed GMOs and I think that is the real reason there are so many vegetarians and vegans these days.

      Learn to cook in any case. No excuse–your life really does depend on it.

    2. I think it’s safe to assume that ANY buns bought at any restaurant are garbage..even non fast-food restaurants. I looked at the ingredients of the ones I bought at the grocery store and they are garbage…even the ones from the “fresh bakery”…sure they may have been made fresh, but that doesn’t mean pure ingredients. I started making my own. Honestly it takes no time at all. I just searched Pinterest for buns and rolls recipes.

    3. For alternatives to the buns most restaurants and fast food places are now offering lettuce wraps. that is the only alternative for a “sandwich” type of meal on the run that I’ve found.

  3. Hello Vani,

    You inspire me heaps and I wanna thank you for the timely article. This is a good reminder and encouragement to not step into fast food chain ever again. Thank you for all that you do and keep going. You’re changing so many lives!

  4. Maybe others thing they are useful, but I find the Facebook/Twitter/Pinterest overlays on every graphic annoying. Surely there is a better way to provide those links.

  5. In 1900 we had no fast food restaurants serving bread that was loaded with all these terrible ingredients. Our average life expectancy was 47 years of age. Today our average life expectancy is around 80 years of age. How is it that our food is killing us?

    1. There were many other reasons for our life expectancy to be so low in 1900. Before science discovered such a thing as germs and needed proper hygiene, people died of things that are completely preventable today. Think of our food like cigarettes: Smoking is not going to kill you until you build up enough toxin in your body to cause disease. Many people live longer now, but we are living sicker and ‘managing’ disease.

      1. Good analogy….I like it! I had someone once tell me that I have been drinking fluoride tap water all my life and it ain’t killed me yet. Turns out he’s tired, sick and now has cancer! Just give it time….. We all need to take a more “responsible” role in what we buy and eat and drink, if we want to live healthy longer lives.

  6. Hi Vani I must first thank you for all the information and work you have done for us the USA guinea pig testers. I am in my early 60s. I have been obese and trying to loose weight. I have developed so many diseases and now I see why. I was born with diabetes so that was a bummer to begin with but have since developed Celiacs, Heart disease, and recently told my body will not release water. I have been trying to switch all food to organic. I make everything from scratch but will be paying even more attention to the ingredients added to our food. I agree so much about the chemicals. I lived in the UK for 4 years and noticed how much better I felt. Our food is toxic. I have shared several of your commentaries on FB to help people realize what we are being fed. Again Thank you so much for all the work you are doing. BTW I am sure you know that these same chemicals have also been added to drugs that some of us must take. 🙁

  7. We make our own bread, and sometimes use Ezekiel, but for buns we use True Goodness organic brand. Vani, can you look at those and see if those are ok? Thanks

    1. Will be watching this, as “True Goodness” (unless I’m misinformed) is the “instore-brand” for a local Midwest chain … and we’ve gotten some of their food products after reading labels. Not 100% great sometimes, but better than most from all appearances.

  8. Hi Vani, thanks for this article.
    When you said you fought for Subway to remove the “yoga mat” dough conditioner and succeeded, does that mean it’s safe to eat Subway now?

    1. That yoga mat ingridient was removed but there are many more other man made ingridients that are still in their sandwiches that persuades me not to eat their.

  9. Thank you for this expose, Vani. The more people that realize our food is making us old, sick, fat and tired looking, perhaps they will rise up and rebel against this poisonous litany of toxic ingredients. As I young child/teenager, I instinctively knew this fast food was toxic because I always felt bloated and grossed out after eating it. The same with cola. I knew that when it burned your mouth and caused burping that the body was rejecting it. We have to listen to our bodies, and stop giving money to companies that make these toxic unhealthy ingredients. Many people, unfortunately, are addicted to the msg and other additives. Because of the mass media influence, people believe everything in the store is safe or it wouldn’t be sold. That’s very false. Also, very happy you touched on toxic laundry products as well. They are slowly robbing people of their health. We need a revolution, one in which we rise above our “creature habits”, step out on a limb, and cease buying the same toxic products trip after trip to the store… Trust me, it will change your life when you begin to leave mass media products behind and live uniquely independent of toxic ingredients and lifestyle. God Bless!

  10. “Thankfully, I can’t remember the last time I ate a burger from one of these fast food places…”
    Me too! There’s such a wide world of real food out there, it’s a shame people waste their time with fake food like this.

  11. I have had a Burger King french fry lodged between the seat and center console of my car where I can’t reach it for 3 years with no sign of mold or withering. Every time I’m driving and tempted to get fast food I look at this remind myself why I shouldn’t. Five Guys is way better.

    1. Lol this is funny and worth remembering. I once gotten a piece of in n out bread at room temperature for a week or so and it just gotten dry and hard with no mold!

      1. I’m going to see if I can get it out with some long forceps or spreaders from work. They’re great for opening up and reaching in.
        I’ll take pictures!!!!!!!1!!!

  12. Why are foods and the ingredients in foods more strictly regulated and enforced?! Why because it all comes back around to the all mighty dollar and the people that are supposed to be responsible for our food being safe are also on someone else’s payroll that are trying to get their garbage that they have the nerve to call food approved and marketed so they can get more of the all mighty dollar. Shame of it all is when our planet and all of its inhabitants are destroyed what good will the all mighty dollar be? A thought to ponder.

  13. Hey Vani!!

    I Would Love For You To Be On The Lars Larson Radio Talk Show. Any Chance Of That?? That boy needs to be debunked about GMO. He is always defending it. Says until someone can show him that it’s no good he’ll continue to defend and advocate for GMO.
    Much respect & love your way!

  14. The only time I eat at a fast food place is on long car trips when it is the only eating place near a highway or freeway. At In-n-Out, you can order the burger ‘protein style’ with lettuce instead of the bread.

  15. The wheat flour they use is also dessicated (sprayed with glyphostate herbicide) to help ripen the crops faster just before harvest – which in my mind, makes it even more deadly. Only when enough people boycott these food industries will things start to change. Your body is your temple and should be treated with respect. Use food as nourishment only and weight loss occurs naturally. Opt for organic and non gmo foods when you shop. Send BIG FOOD a strong message – that you will not tolerate their crappy food anymore! Thanks for all your hard work Vani!

    1. I agree. i only buy organic and non-gmo progect foods. I also read that the glyphostate contributes to the glutton in our diets.

    2. I farm for a living and grow wheat. I have never desiccated wheat with glyphosate, ever. The fact is that glyphosate is a terrible desiccant for any crop. If you plan to send BIG FOOD a message you should make sure you know what you are talking about.

      1. Hal… you’ve posted before… such nonsense. We have checked it out, you poor thing. God bless you as you farm for a living and don’t use glyphosate. Yes it’s a terrible desiccant, but Monsanto and the Hoover Institute still promote it for that purpose!

      2. Hal, I have seen your name before on Vani’s posts and believe you to be a Monsanto shill. You always have something negative to say about whatever she’s posted. I SEE YOU! I’ve dealt with plenty of their trolls in the past and have no problem taking you on either.

        Monsanto recommends wheat dessication in their Roundup guide.

        Monsanto outlines using Roundup as a pre-harvest treatment in their publication Preharvest Staging Guide. Wheat is referenced on page 6.

        “There’s an extremely strong correlation between the use of Roundup on corn and soy over time and the increase in all these different diseases, and celiac disease is one of them,” she says.

        “We certainly have seen an explosive appearance of celiac disease almost overnight in the last five to 10 years… Now you have a growing section of gluten-free choices of various food products…

        Lots of people are intolerant to gluten, of course. But people aren’t thinking, ‘Why is this now true? This didn’t use to be true’… I was really puzzled because wheat is not a GE product… GMO wheat is not a product that’s on the market.”

        So what’s going on? Dr. Seneff’s research reveals that when it comes to gluten intolerance and celiac disease, the problem actually doesn’t stem from genetically modified organisms (GMOs).

        Rather it’s related to the use of glyphosate just before the harvesting of many of the non-organic wheat crops, in order to reduce the amount of residue that needs to be cleared and to get a head start on next year’s weeds.

        In 2010, I developed Ulcerative Colitis as a result of eating foods tainted with glyphosate. Since I’ve switched over to non gmo and organic foods, my digestive issues vanished. Guess you think that its just coincidence but I know that there is a strong correlation!

      3. As I said in my reply to you I grow wheat among other crops. I don’t use glyphoshate on wheat at all. I don’t know anyone who does and I know wheat farmers from Louisiana, where I live, up into Illinois on to Colorado and durum wheat growers in Arizona. There may be a small area of this country that uses it for the purpose you state but I’ve read that it is less than 5%. The hyperbole when it comes to glyphosate is ridiculous. I feel very comfortable using it. I just don’t use it as a dissicant. I am only here to tell people what really goes on on farms because there is a ton of misinformation on this website. I would never tell you about what really goes on in your occupation by doing a google search which you people seem to think is research. You would find it very insulting if I called you a liar about your chosen career by something I’ve read on the internet.

      4. There is no hope for you, Hal. You would argue with a sign post. The Glyphosates have eaten your brain. Refute Monsanto and the Hoover Institute’s publications, refute everything Carolyn has posted. That still doesn’t make you right. More and more information is coming out about the negative affects of 24-D and Monsantos crap chemicals that are poisoning our food and our soil, depleting it of essential nutrients as the uptake of toxins inhibit the uptake of nutrients from the soil. The poison does not go away, it is there to stay.
        Weed seeds that survive have to be sprayed with ever increasing amounts of toxic chemicals. So go ahead and drink up that coctail you and your farmer buddies seem to love so much and good luck. I saw the farmers in India are drinking the Glyphosates to comit suicide after their GMO crops of cotton fail from drought and white fly infestations, they can’t afford to buy more seed from Monsanto for the next seasons crops. Dispicable.

    3. To address your health situation which you believe was caused by glyphosate, I ask a sincere question. When I choose to apply glyphosate products, I am exposed to more undiluted active ingredient in one morning than you have been or will be in your entire life. I am 56 years old. Why don’t I have cancer or ulcerative colitis or any of the other horrible diseases that those associated with your cause claim are from glyphosate exposure? If you really do objective research you will find that farmers are no more in danger of cancer than anybody else even though we are exposed to pesticides on a regular basis.

      1. Hal, what are you doing here? If you really were a farmer, of many crops as you say, you really wouldn’t have time to be dinking around on the Food Babe website trying to convince people just how great poisons are. I grew up in a mid west farmimng community. Lots of cancer there. Go blow your hot air somewhere else and quit spreading lies.

  16. Hi Vani!

    Thank you so much for researching the fast food bun ingredients. I rarely eat at those fast food joints, but when I do, I eat at In and Out. I’m surprised In and Out buns contains so much chemicals. Now it gives me a reason not to eat there.

    I also wanted to try out Shake Shack, but I now have a good reason not to go there.

    Those toxic ingredients are what’s making Americans very sick, especially with diabetes, heart disease, and high blood pressure. We definitely need to change what we eat and cook our own meals.

  17. Thanks Vani…my son actually just did a science project on which buns will get moldy first. We had 4 fast food restaurant buns sealed in a ziploc bag for 12 days. The ONLY one that became moldy (and right at the 12 day mark) was Wendy’s. After 12 days in a ziploc bag they should have been able to walk away on their own! As much as I despise fast food, I was even a little surprised by our results.

  18. Make your own use organic ingrediants I make this like 2 times a week
    Basic Bun Dough
    1 egg plus enough warm water to equal 1 1/3 cups
    1/4 cup melted butter
    1/4 cup sugar (Could use honey instead, but the dough will be more sticky)
    1 1/2 teaspoon sea salt
    4 cups bread flour
    1 1/2 teaspoon instant yeast/bread machine yeast or 2 teaspoons active dry yeast
    Place all ingredients in mixer or bread machine and mix for 6-8 minutes, until ingredients are well mixed and gluten has had a chance to
    If mixing by hand, blend all ingredients except flour. Add flour one cup at a time, mixing well after each addition. (You may need to adjust the
    amount of flour based on humidity conditions.) When dough is stiff enough to mix by hand, dump onto a well-floured counter and knead for
    5-10 minutes. Continue as below.
    Cover and let rise for 20 minutes. Punch down dough, let rise until double in size.
    Divide dough into desired number of buns and loaves and shape accordingly. Remember, the bread will rise again and double in size, so small
    buns will get much larger.
    Cover with a clean dish cloth and place in a warm location until buns double in size.
    Bake buns around 15 minutes at 350 degrees F, until lightly browned. Bake bread at 350 degrees F for around 25-30 minutes.
    Cool on wire rack before slicing.
    If using active dry yeast, add the yeast to the warm water and allow it to warm and dissolve following directions on yeast package before adding
    the rest of the ingredients.
    common sense homesteading

  19. Hi

    I’m again going to ask this question, and see if I get an answer from Vani… I don’t hold out much hope

    What is wrong with flavors, artificial or natural?

    1. Natural flavors can be derived from natural sources, theres no need to artificially derive them, there are plenty on this planet.
      Vani, have you tried organic Eureka Graniac bread?

    2. Vani answered this in her article, “Natural or Artificial Flavors – Any time you see flavors on an ingredient list be aware that you don’t really know what you are eating. According to the Environmental Working Group, every flavor has their own secret list of up to 100 ingredients, including “synthetic chemicals such as the solvent propylene glycol or the preservative BHA” as well as GMO-derived ingredients. Flavors can also include excitotoxins like MSG that cause your taste buds to experience irresistibility when it comes to food. GUILTY BUNS: Carl’s Jr., Dairy Queen, KFC, Wendy’s, and Arby’s.”

    3. Interesting, because this was my field of study for 25 years, mr. monsanto.
      Plenty of fields, plenty of farmland, always has been, false argument.
      Very professional for an obvious schill.

  20. How about buns from places like Five Guys, Elevation Burger, Smash Burger, etc any place that has to have buns delivered in from an outside site. There has to be a way to eliminate this at the place where the baking is done. That’s where the problem starts. Give me a lead to follow so I can push for this to happen.

  21. Thank you, Vani! Appreciate all the research you do even though the findings are always so upsetting.

  22. What about panera bread?? Is that safe?? I know they make their breads every day and donate what is not eaten to local shelters.

  23. Great info and very timely Babe!
    Any chance to see a comprehensive glossary of harmful additives?
    It would also be great to see sub headings that include the corporations that use such harmful additives and offer alternatives in the description as you have so nicely layed out in this article.

  24. I live in Canada, and I just checked on the buns from A&W, they contain many of the above listed .

  25. Thanks for preventing another Propolyene Glycol attack. Arby’s has it in their buns. I rarely eat at any of these Houses of Heart Burn but will not ,now, stumble into Arby’s. Thanks Food Babe. You saved me two plus Hours of Hellish agony.

  26. Can you clarify the chik-Fila reference? It shows a photo of the company but then in print it says they removed it.

  27. For toast I like Squirley Bread by Silver Hills Farms. This particular bread has a lot of nuts and seeds and toasts up really nice.

  28. I really hope anyone tuned into the Food Babe would never even consider eating any of these “fast food products”, ever, anyway. Everyone should know to stay away from the chemical laden processed foods and eat real, whole, organic foods.
    I’m not suprised about the ingredients in the buns!

  29. What do you expect? They are not in the business to keep you healthy. They are in the business to make money. Period. They will do whatever they can to cut a corner. I have been doing a Keto style diet for 24 years. At lunch I would buy a burger from one of these chains. I throw away the bun. I could get lean doing this and feel very good. However long term or every day not so much? I worry about all the trash meat as well. GMO this and that effects eating this crap regularly. What is interesting to note is the with a Keto diet you do not have the post meal insulin crash, normally. However I have found that Mc Donalds without the bun will give me the crash. They can say they are 100% beef but believe me it is a lie or they lace it with sugar as I have been told. It is all about insulin and how the glycemic levels of your intake are. Cancer loves sugar. Diabetes type 2 is cause by excess sugar and carbs. High Fat diets are proving to be much more healthy. I am 59 and routinely have 10% bodyfat. I train hard with weights. I weigh 165 and bench press 300. No HRT, no anything. It is all what you put in your Pie Hole!

  30. Bottom line, stay away from restaurant sanwiches buns. Panera seems to be a good alternative. Can you confirm that Vani?

  31. A few years ago my husband brought a bag of Wendy’s buns home that someone had given him. As a nutritionist, I scolded him first, then told him we would put it on top of the fridge for an experiment for our kids. This bag of buns lasted on top of the warm fridge for over 3 months!! Nothing grew on it. Around 3 or 4 months, it began to look less fresh and slightly moldy. It was a great lesson for my kids!


  32. Thanks Vani, Your information needs to go viral and all the bakeries that are poisoning the masses need to be shut down and locked up for being criminal as they are in bed with the medical industrial complex in keeping them in business for the destruction of our health. PLEASE ADD to your list; CONSTANZO’S BAKERY, INC. 30 INNSBRUCK DR. BUFFALO, NY 14227 TEL: 716-656-9093 WEB SITE Thank you in advance and have a blessed day babe.
    michael anthony

  33. I’m so glad that I decided to re-train my taste buds and eat only whole REAL foods! I have no desire to eat anything with a list of unpronounceable ingredients as long as my arm. Real food rocks—and so do you, Food Babe! Keep on keepin’ on and continue to get the word out there!!

  34. I always thought the bread that they make & sell at grocery delis were better & fresher than mainstream bread brands… One day I was cleaning out my mom’s pantry & found a bag of long sandwich buns that had fallen behind some things. They *looked pretty healthy- dark brown w/oats sprinkled on top. They still seemed fresh- soft, no mold or anything, & the ingredients didn’t look that bad. Then I looked at the date- over ONE YEAR prior!! NO EXAGGERATION! Keep in mind this pantry was in a home where the temp ranges between 73-80+ degrees in Arizona. I was horrified. Made me question the honesty of the ingredient list for one thing..

  35. Thx for the great info ! You’ve convinced me to give up bread totally as I have wondered lately why the multigrain bread I bought at beginning of this month never had mold growth or dried out ! I just threw it out and will never eat bread again unless I bake it myself with natural ingredients or have a trusted friend like you do the same ! I don’t trust many people but I do trust you ; thanks much . Stay healthy , you n yours …..

  36. Thank you for the tedious work involved here, I thought the meat was the most toxic, but the price of convenience is a complete toxic soup. Peace

  37. You didn’t mention all the synthetic vitamins that were included. More and more studies are showing that synthetic vitamins made from ammonia, formaldehyde, coal tar, what the!!!!…… are not good for you!! Don’t risk your health to the uncertainty of synthetic vitamins!!!

  38. Hi Vani and thank you for your diligence, perseverance and professionalism!

    A friend of mine saw her serious and chronic, deteriorating health do a 180 when she went on a totally raw diet “cold turkey”. Within seven days of eating only raw, home grown foods, she was free of all evidence of sickness and even lost a few pounds to boot!

    As her raw food chef boyfriend explained during one of our many discussions, this particular one about “natural” flavorings, someone figured out a way to use the secretions of a beaver’s anal gland (not sure which food, so a good idea to avoid all man made crap). Sure, it’s “natural” but would you want to eat it? Give it to your children to eat? Additional compelling thought – who would even think about “harvesting” this and then, put it in food made for human consumption?!?!?

    I’m really glad you are willing and able to stand up for what is right and inform others about your findings while shedding light on this (literally) sickening industry!!!

    Thanks again, Vani!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  39. Hi vani my 9year old will only eat bagels for breakfast I’ve searched and searched found one that only has 1 bad chemical any suggestion on a healthy bagel she’ll eat

  40. On the same subject … I bought a loaf of bread at Safeway. Don’t remember the brand name, but it was the cheapest whole wheat bread they sold (probably store brand). I forgot about it in the back of my cabinet for a couple weeks, and it was still “fresh”. So, out of curiousity I let it sit for another THREE MONTHS!!! It was STILL fresh… soft, no green fuzzies, even smelled fresh. I don’t shop at SAFEWAY anymore!

  41. Whenever you mention Carl’s, you should also include Hardee’s. It is Carl’s marketing twin brand in eastern or southern states.

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